2 Cupcakes to “What’s the BEST Vegan Cupcake Recipe??”

1. Gen Says:
   February 18th, 2010 at 4:17 pm

   Original Recipe Yield 18 cupcakes
   Ingredients
   1 tablespoon apple cider vinegar 1 1/2 cups almond milk 2 cups all-purpose flour 1 cup white sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup coconut oil, warmed until liquid 1 1/4 teaspoons vanilla extract
   Directions
   Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 18 paper baking cups.
   Measure the apple cider vinegar into a 2 cup measuring cup. Fill with almond milk to make 1 1/2 cups. Let stand until curdled, about 5 minutes. In a large bowl, Whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the almond milk mixture, coconut oil and vanilla. Pour the wet ingredients into the dry ingredients and stir just until blended. Spoon the batter into the prepared cups, dividing evenly.
   Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost.

   Frosting:
   Ingredients:
   3/4 cup powdered sugar
   3/4 cup margarine
   1/8 cup vanilla soy milk
   Preparation:
   Combine ingredients in a mixing bowl. Using an electric mixer, blend until creamy. The consistency of the frosting may vary. Add more sugar, margarine or soy milk as needed.

   Happy “V” DAY! :) have fun!

2. sam56sg Says:
   February 18th, 2010 at 4:44 pm

   Vegan Cupcake Recipe
   Ingredients
   1 tablespoon apple cider vinegar
   1 1/2 cups almond milk
   2 cups all-purpose flour
   1 cup white sugar
   2 teaspoons baking powder
   1/2 teaspoon baking soda
   1/2 teaspoon salt
   1/2 cup coconut oil, warmed until liquid
   1 1/4 teaspoons vanilla extract

   Directions
   Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 18 paper baking cups.
   Measure the apple cider vinegar into a 2 cup measuring cup. Fill with almond milk to make 1 1/2 cups. Let stand until curdled, about 5 minutes. In a large bowl, Whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the almond milk mixture, coconut oil and vanilla. Pour the wet ingredients into the dry ingredients and stir just until blended. Spoon the batter into the prepared cups, dividing evenly.
   Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting.

   Vegan Fudge Frosting Ingredients
   2 1/2 c unbleached organic sugar
   1/4 c cocoa
   1/4 t salt
   1/4 c boiling water
   1/4 c margarine (80% fat is best)
   1/2 t vanilla

   Vegan Fudge Frosting Directions
   Mix sugar, cocoa and salt.
   Then mix in water and margarine; blend.
   Add vanilla.

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